In today's recipe, we will explore how to prepare a raw vegan dessert that combines the intense taste of chocolate with the natural sweetness of caramel sauce. We start by preparing the almond flour base, a versatile ingredient that can be used in various raw sweets, such as bars, cakes, or cookies. To obtain almond flour, we wash the raw almonds, soak them for 4 hours in 300 ml of water, and then blend them together with the soaking water. By straining, we obtain delicious almond milk, and the remaining pulp is dehydrated at 40 degrees Celsius for 12 hours, resulting in almond flour.
The next step is to prepare the chocolate sauce. We mix the ingredients in a blender until we achieve a creamy and smooth texture. This sauce can be stored in the refrigerator for up to 10 days, making it perfect for adding extra flavor to desserts.
For the chocolate layer, we combine the ingredients in a food processor until a homogeneous dough forms. After transferring it to a cake pan lined with parchment paper, we let the dough freeze for an hour to firm up. Meanwhile, we prepare the coconut cream by blending the ingredients until we achieve a creamy mixture. This will be added over the chocolate layer, which will be placed back in the freezer for another hour.
To add complexity to the flavor, we will prepare a caramel sauce from nutritious ingredients such as lucuma, mesquite, and maca. Lucuma, a subtropical fruit, has a low glycemic index and is rich in nutrients, making it an excellent sugar substitute. Mesquite powder provides a significant amount of minerals and proteins, while maca root is valued for its benefits to the endocrine system.
For the caramel sauce, we combine all the ingredients in a blender, achieving a creamy and delicious texture. This sauce can be made in larger quantities, with a shelf life of up to 10 days in the refrigerator.
Finally, we take the cake out of the freezer, drizzle it with caramel sauce, and enjoy a savory raw vegan dessert that not only combines flavors but also offers exceptional nutritional value. This recipe not only satisfies the taste buds but also supports a healthy and balanced diet. Experiment with the ingredients and discover the combinations that delight you the most!
Ingredients
Chocolate Base: 175 g almond flour base (find the recipe below) 1 teaspoon cinnamon 90 g chocolate sauce (find the recipe below) 1 tablespoon Bourbon vanilla seeds (I used 5 vanilla pods) 4 tablespoons cold-pressed extra virgin olive oil (or cold-pressed coconut oil) Almond Flour: 150 g raw shelled almonds 150 g raw almonds with skin 600 ml water Caramel Sauce: 100 ml agave syrup 1 tablespoon lucuma 1 tablespoon mesquite 1 tablespoon ground maca root 1 teaspoon nutmeg 1 teaspoon ground cloves 2 teaspoons cinnamon ¼ teaspoon Himalayan pink salt Chocolate Sauce: 90 g carob powder 1 teaspoon vanilla seeds 1 teaspoon cinnamon 20 ml coconut oil 100 ml agave syrup ¼ teaspoon Himalayan pink salt 100 ml almond milk (result from making the almond flour base) Coconut Cream: 100 g coconut 300 ml almond milk (result from making the almond flour base) 50 ml agave syrup